randomlancila:

unfelt-feelings:

fatandfabulousmermaid:

stonewhite:

gogetthatbody:

k-lionheart:

themaidenofthetree:

I want you to imagine a ten year old version of yourself sitting right there on this couch. Now this is the little girl who first believed that she was fat, and ugly, and an embarrassment.

This is groundbreaking

this is my third time rebloging this today. this is so important.

I have goosebumps

because were all trying to heal the child that was broken

Tears

Obviously I related to this show so fucking hard, but this scene? THIS was the scene that tore my fucking heart out and stomped on it. THIS got me right where it hurt. Be the person you needed when you were younger.

my-ponchoboys:

Karen Gillan ~ Super Villain

my-ponchoboys:

Karen Gillan ~ Super Villain

(via theanonanimal)

"Ron Weasley’s character is consciously written as somewhat racist. Not as racist as Malfoy, of course - he doesn’t scoff at mudbloods and halfbloods, and he doesn’t see himself as superior at all. Still, he unquestionably accepts the inferior position of house elves (they love serving), when he finds out that Lupin’s werewolf his reaction is not only scared but also disgusted (Don’t touch me!) and he is clearly very uncomfortable finding out that Hagrid is half-giant (giants are wild and savage).
And this is brilliant. Because it demonstrates that racism isn’t only present in clearly malicious and evil people, in the Malfoys and Blacks - it’s also there in warm, kind, funny people who just happened to learn some pretty toxic things growing up in a pretty toxic society. And they can unlearn them too, with some time and effort. Ron eventually accepts Hagrid’s parentage, lets Lupin bandage his leg and in the final battle, he worries about the safety of the house elves.
Some people are prejudiced because they are evil, and some people are prejudiced because they don’t know better yet. And those people can learn better, and become better people. And that’s an important lesson. The lesson taught about discrimination shouldn’t be “only evil people do it”, because then all readers will assume it doesn’t apply to them. Instead old JK teaches us “you too are probably doing it, and you should do stop ASAP”."

damned if i do.: Ron is racist - and that’s great  (via raphmike)

(via ofalltheones)

nevver:

Off the shoulder of Orion

dynastylnoire:

hikergirl:

Here is the link to the City Lab article and the link to the actual website, Turn On Detroit’s Water.
h/t to amomenttothink for retweeting this.

boooooooooooooooooost

dynastylnoire:

hikergirl:

Here is the link to the City Lab article and the link to the actual website, Turn On Detroit’s Water.

h/t to amomenttothink for retweeting this.

boooooooooooooooooost

(via gtfothinspo)

"Glaciers move in tides.
So do mountains.
So do all things."

John Muir, Letters from Alaska (via kvtes)

(Source: anintimatewoman, via recoveryisbeautiful)

skarsgardianangel:

romannoodles:

madnessinthemusic:

duce-juice:

Can someone from the sciencey side of tumblr please explain this ?

This is called shape memory. It’s made from an alloy of titanium and nickel (I believe it’s called nitinol). It has the ability to “remember” the shape it’s taken.
When cold you can bend it whatever which way, but once you heat it (or in this case put it in what I presume is hot water) it will take the original shape.

WHAT!!?!?!?!?

skarsgardianangel:

romannoodles:

madnessinthemusic:

duce-juice:

Can someone from the sciencey side of tumblr please explain this ?

This is called shape memory. It’s made from an alloy of titanium and nickel (I believe it’s called nitinol). It has the ability to “remember” the shape it’s taken.

When cold you can bend it whatever which way, but once you heat it (or in this case put it in what I presume is hot water) it will take the original shape.

WHAT!!?!?!?!?

image

(via rintheirontimelord)

exam:

pazthecandystrippedcreeper:

exam:

"The New Yorker" x "A Colorful Winter" by Florent Tanet

What does this even mean.

bananas are bigger than life itself this is an illuminati artist

(via timbllr)

dangerhamster:

Rubeus Remus Potter. You were named after the only two people at Hogwarts who seemed to give shit about me, because come on who else would I name you after? A verbally abusive dickbag who was in love with my mum and gave me shit all my life and someone who convinced a bunch of children that they needed to be soldiers? What kind of awful aspirations would that make you end up having? Come on son I’m not an idiot…

(Source: dangerhamster, via stevebuckaye)

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken.